Dongbei Cuisine 东北菜
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Dongbei (the northeastern China) Cuisine refers to dishes from Heilongjiang, Jilin, Liaoning, and east of inner Mongolia. Although Dongbei Cuisine is not a member of the Eight Culinary Cuisines of China, it has a wide popularity and tastes insanely good. The flavor of Dongbei Cuisine was also influenced by other cuisines. Dongbei Cuisine is famous for its rich flavor in a single dish, distinct sweetness and saltiness, various ingredients, intensity of cooking time and temperature, and crispiness and tenderness. Popular Dongbei dishes include sour shredded potatoes, hard-steamed corn and bean buns, Shenyang cold noodle soup, fresh sautéed pepper, potato and eggplant, and sweet sour pork. The lack of color in Dongbei Cuisine is thought to be connected with the fact that people in Dongbei are relatively forthright. So? They don’t care!
Sweet Sour Pork 锅包肉 guō bāo ròu
Sweet sour pork is a classic dish from North East (Dongbei) China, originating in the city of Harbin,Heilongjiang Province. It consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavoured with ginger and garlic.
Dianxian 地三鲜 dì sān xiān
Disanxian is a classic Dongbei home-style dish. The ingredients are chosen from seasonal fresh potato, green pepper and eggplant. The dish has both incredible taste and nutrition. However, the most common way to cook the Disanxian is to fry all three vegetable first. So remember, if you want it to be healthier, put less oil when you cook it!